FOOD TECHNOLOGY PROCESSES

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2017/2018

Type of Course:

Related/Supplementary

Optional/Mandatory:

Compulsory

Degree:

Master's Degree Programme in ANIMAL PRODUCTION SCIENCES

Disciplinary Sector:

Food Sciences

Language:

Italian

Credits:

Programme Year:

Hours of classroom activity:

Prerequisites:

Students should have acquired competencies in Mathematics, Physics, Chemistry and Biochemistry.

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FOOD TECHNOLOGY PROCESSES

ANIMAL PRODUCTION SCIENCES

AF code:

40000714

Assessment Methods

Verification of learning:

During the course two intermediate written examinations are scheduled. After the end of the course the students will be evaluated with an oral examination.

Teaching period

First semester

Objectives

Students should be able to develop:
Comprehension and knowledge – Knowledge of the main alterative reactions in foods. Knowledge of the composition of various foods and of their changes. Understanding the influence of unit operations on food properties. Acquire knowledge on processing operations to obtain the main food products. Knowledge of the main processing and storage technologies. Knowledge of the main processing lines of the most representative food products.
Operating skills – Select properly the processing parameters. Take in consideration the safety procedures.

Contents

Introduction and basic principles. Short story of food technologies. Food alterations. Water activity.
Milk – Composition and chemical-physical characteristics. Microbiota. Cheese making. Milk: stabilisation and storage. Butter and fermented milk.
Meat products – Meat storage. Chemical additives and technological adjuvant. Meat processing industry.

Recommended Bibliography

Notes taken during teaching and teaching materials distributed by the lecturer.
Cheftel J.C, Cheftel H., Biochimica e tecnologia degli alimenti, Edagricole, 1988, Vol. I-II.
Del Monte P., Magnani U., Monari M., Industria dei salumi, Edizioni Agricole, Bologna, 1990.
Salvadori del Prato – Trattato di Tecnologia Casearia, Edizioni Edagricole, Bologna, 2001.
Salvadori del Prato – Tecnologie del latte, Edizioni Edagricole, Bologna, 2005.

Methods of Provision

Conventional

Teaching Methods

The course gives face to face lectures with the use of power point slides as well as movies of unit operations and processes. Visits at processing plants and stores are scheduled.

FOOD TECHNOLOGY PROCESSES

Course year: 1

Course year: 2

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FOOD TECHNOLOGY PROCESSES